Ribs with Apricot Sauce

These tasty apricot ribs are super easy to make and smell mouth wateringly good.  The meat used were purchased with the intention of making soup and weren’t the best quality but the family still gobbled these up.

ribs

 

Recipe (adapted from Luau Ribs on Food.com):

Apricot Ribs

Serves 1-2

  • 2 lbs pork ribs
  • 8 tbls apricot preserves
  • 1/4 cup ketchup
  • 1/4 cup vinegar
  • 1 tbls soy sauce
  • 1/2 cup brown sugar
  • 2 cloves garlic, crushed
  • 1 tsp ginger
  • 1 tsp salt
  • pepper to taste

IngredientsThe apricot preserve is the secret ingredient in this recipe:

Apricot

 

Directions:

  1. Rinse ribs and dry, remove membrane if necessary.
  2. Mix all ingredients.  Optional: marinade ribs a few hours up to 48 hours in the refrigerator.
    marinate Ribs in large bag
  3. Bake at 350 degrees Fahrenheit for 90 to 120 minutes or until done.  Baste with marinade while cooking.
  4. If sauce didn’t caramelize nicely, broil for a few minutes at the end and ta-da:
    ribs
  5. Enjoy!

Since the oven is already on, I like to throw in some vegetables under the ribs for a quick side.

convection oven

Root vegetables like carrots or potatoes are great.  Cauliflower works well too.  Season the vegetables simply with salt and pepper to taste and toss in a little garlic or olive oil and just let the vegetables soak up some of the drippings for extra flavor.

Don’t you just love the dark purple color of these potatoes?  Just picture them with some carrots and corn and it would be a colorful feast for the eyes.

Purple Potatoes

Add a salad for more vegetables and the sauce is also really good on rice or pasta for a complete meal.  My daughter asked to eat these ribs with a piece of cheesy toast.

When I try a recipe for the first time, I resist from adjusting it (too much); I might learn or find something new.  But if it only turned out good and didn’t wow, then I would try to make it my own the next time.  This rib smelled and tasted great but was no where near perfection so I might try this recipe again with a few changes.  Normally, I like making ribs with a rub, so the next time I will start with better meat, use a base rub and cook at a lower temperature for longer so that the meat falls off the bone before basting with the sauce.  What is your personal preference? Sauce? Rub? or Both?

What do you think?  Will you be having ribs any time soon?

 

 

 

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